Buffalo Wing Soup

"A family favorite moderately healthy and delicious. I really don't measure you can add more or less of every ingredient to taste. I tend to over do the veggies and lighten the butter if I want healthy, overdo the cheese and use real half and half or sour cream if I want hearty and rich. You can also cook the chicken breasts in water with the veggies and omit the broth or use velveta in place of cheddar if you prefer a milder cheese."
 
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Ready In:
30mins
Ingredients:
15
Yields:
8 bowls
Serves:
8
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ingredients

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directions

  • Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
  • Stir till onions and celery begin to become translucent.
  • Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
  • Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
  • Add chicken stock and flour mixture to thicken.
  • Add cheese and stir till disolved.
  • Add non-fat half and half, milk and shredded chicken.
  • Garnish with crumbled blue cheese if desired.

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